Mixing some potato in with the flour, blocks some of the gluten development. Less gluten means lighter, fluffier and extra soft bread.
Makes 1 loaf
- 1 cup potatoes, (8 oz)
- 1/2 cup starchy potato water
- 2 tbsp vegan butter or olive oil
- 1 tbsp sugar
- 3/4 tsp salt
- 2 tsp instant dry yeast
- 2 1/2 cups bread flour – If you don’t have bread flour you can use all-purpose flour, but your bread may not rise as much.
- Peel the potatoes and boil them until soft. Drain, and reserve 1/2 cup of the starchy water the potatoes cooked in. (If you are using left over potatoes and don’t have starchy water use your favorite unsweetened plant milk instead.)
- Add the butter, or olive oil, to the bowl of your mixer. Once the potatoes are cooked and drained add them to the bowl with the butter and mix with the paddle attachment until smooth. Let the cooking liquid cool for a few minutes.
- In the meantime, measure out the sugar, salt, yeast and flour into a medium bowl. * Instant yeast does not need to rehydrate in water and can be added straight into the dry ingredients.
- Place the dry ingredients in the bowl with the butter and potatoes. Add the cooking water and mix. Switch to the dough hook and knead for 7-8 minutes.
- Lightly spray a bowl with oil. Transfer the dough to the bowl. The dough will be sticky.
- Let the bread rise in a warm spot for about 30 minutes until doubled in size. Lightly flour a surface, turn out the dough and knead a dozen times. Return the dough to the bowl and allow it to rise for another 30 minutes.
- Preheat the oven to 375ºF. Spray a 9 x 5 loaf pan with oil, or line with parchment paper.
- Turn the dough out on a lightly floured surface and punch it down one last time. Place the dough in the loaf pan, and allow it to rise for about 20 minutes.
- Bake for 30 minutes until golden brown. The loaf should sound hollow when tapped.
- Cool in the pan for 5 minutes, then remove and cool on a wire rack.